Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.
Ingredients
- pork tenderloin: 1 piece
- bunch flat-leaf parsley: 0.5 piece (chopped)
- bread crumbs: 0.33333 cup
- currants: 0.25 cup (dried)
- garlic: 3 clove (minced)
- sprigs fresh rosemary: 2 piece (chopped)
- egg: 1 piece
- olive oil: 2 Tbsp
- salt: 2 tsp
- ½ teaspoons ground black pepper: 1 piece
- pinch cayenne pepper: 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
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Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
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Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
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Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
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Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
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Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.
